Jalapeno Brussels Sprouts

Sounds a little crazy, right?  But these actually had just the right amount of heat, and a TON of great flavor!  Believe it or not Brussels Sprouts are probably the favorite vegetable around here!  They have this great texture when roasted right…crunch on the outside, but dense enough on the inside to make your teeth happy.  There is just something so satisfying and comforting about a good, hearty, healthy vegetable that also tastes AMAZING!  And I am so excited about this fun new flavor combo!!  Who would have thought jalapenos and Brussels would be so beautiful together?!

I just love how my food inspiration can explode because of others’ ideas!  This one was adapted from paleofondue.com!  It was originally made with red jalapenos, which I was very excited to try…but then none of my stores had them.  Laaaaaame!  But it was still SOOO delicious.

 

Okay, seriously….bunny trail…I am having an incredibly difficult time writing this blog.  Want to know why?  This is why:

Because this is happening right now:

Frizz 2

If you cannot tell…that is my lap that she is laying in.  And that is my laptop, which is supposed to be in my lap.

 

Frizz 1

Ugh!!  But she’s just so cute!!!  How can I possibly make her move?!  If I try, she will whimper and turn on those puppy eyes that would break Chuck Norris’ heart.  So here I am…stretching over her, trying not to wake her and somehow type at the same time. And my foot is starting to cramp! Haha.  The things we do for love…and I don’t even have kids yet!!  I’m doomed!! 😉

 

Okay….back to those amazing Brussels Sprouts that are a lot easier than typing with a sleepy cute puppy in your lap…ready, set, go!

 

Here is what you need:

  • 2 lbs Brussels Sprouts, Halved
  • 3 Jalapenos, thinly sliced (crossways so you have rounds)
  • 3 Tbsp Coconut Oil or Grassfed Butter, melted
  • Salt and pepper
  • 3 Garlic Cloves, Thinly Sliced
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Raw Honey, Melted
  • 1/4 C Walnuts, Finely Chopped

 

And here’s how you do it:

  1. Preheat your oven to 400*.
  2. Chop your Brussels in half and slice your jalapenos.
  3. Toss the Brussels and jalapenos with the coconut oil or butter and spread out on a foil lined baking sheet.  Sprinkle with salt and pepper and roast for about 25 minutes, stirring once.
  4. Thinly slice the garlic and let it soak in the vinegar while your Brussels cook.
  5. When the 25 minutes is up, add in the garlic, vinegar, and walnuts and stir around again.  Cook another 5 minutes or so.  Drizzle on the melted honey, stir around, and cook an additional 5 minutes.  Brussels should be browned well on the outside.  You are ready to serve!

 

 

Jalapeno 1

Slice your chiles and sprouts

Jalapeno 2

Pour on your melted butter or coconut oil…

Jalapeno 3

Spread out on a baking sheet and sprinkle with salt and pepper…

Jalapeno 4

Roast for 25 minutes, stirring them around once.  Add sliced garlic to vinegar to soak while you wait.  After 25 minutes, add garlic, vinegar, and nuts to Brussels and stir around again.  Cook for another 5 minutes, add honey, and cook for 5 minutes or so again.

Jalapeno 5

Brussels should be nice and browned and crispy on the outside!

Jalapeno 6

YUM-O!!

 

What is your favorite way to cook Brussels Sprouts?

 

 

Salmon with Pecan Pesto

Say whaaaaaat?!  Pecan pesto…and on fish?!  It’s true, it’s true!  And it was super fun!  We both enjoyed it!!!  I am seriously in love with salmon, and am loving discovering new ways to prepare it!!!!

I love that this pesto is hearty enough that it adds a lot of substance to the lightness of the fish…and I love that it has a mild warmness to it as well because of the jalapeno 🙂  I’m going to halve the recipe for you, because…I still have a tupperware full of it in my refrigerator, and my salmon is long gone haha!!  But I think you will find this very fun and delicious!!!

Pecan Pesto Salmon 6Yum!!!

So, here’s what you need:

  • 1 lemon, for zest and juice
  • 1/2 T fresh rosemary
  • 1 1/2 oz cold butter (a stick is 4 oz so a little less than half), sliced into Tbs slices
  • 1 jalapeno
  • 1/2 lb shelled pecans
  • Wild salmon fillet
  • salt and pepper to taste
  • Olive Oil (optional)
  • 1-2 T Coconut Oil

And here’s how you do it!!  🙂

  1. Zest your lemon.  Cut your jalapeno into chunks, and deseed and devein if you want less heat.  Pull rosemary off stem.
  2. Heat oven to 300 degrees.
  3. Lay your pecans out on a cookie sheet in a single layer, and toast for about 20 minutes.
  4. Put the lemon zest, rosemary, jalapeno, butter, and pecans in a food processor and pulse a few times.  Squeeze the juice of half a lemon in…and if you want your pesto to be thinner, add olive oil until it reaches the consistency you desire.  Ours was a liiiiiiittle thick.  Add salt to taste and process again until blended and the right consistency.  Feel free to taste and adjust 🙂
  5. Rinse your salmon fillets and pat dry.  Rub with coconut oil, and salt and pepper.
  6. Heat a cast iron skillet over medium heat, and toss in your salmon.  Saute it until it gets firm to the touch, about 8 minutes total, 4 per side.
  7. Remove salmon, spread with pesto, serve with some veggies, and devour!

Pictures, yes?! 😀

Pecan Pesto Salmon 1Toast your pecans 🙂

Pecan Pesto Salmon 3Get a sexy man to help you with the food processor…he’s getting so good at making pestos!!!  Remember the pictures of him making the pesto in the lamb and garlicky pesto recipe???  If you haven’t seen that one, you should go to the archives and look it up…it’s a favorite 🙂  And you may notice that he is almost 30 pounds lighter here than there 🙂

Pecan Pesto Salmon 4Here is what he created!  Well done husband!  Can you see the little bits of nuts and jalapenos?  Feel free to add olive oil if you want yours thinner than that!

Pecan Pesto Salmon 2Rinse the salmon, dab it dry, rub with coconut oil, salt, and pepper!!!

Pecan Pesto SalmonCook your fish!

Pecan Pesto Salmon 5Top with pesto, and eat!!  Get a little pesto in every bite.  So good, and such great flavor combinations.  I loooove pecans!  Enjoy!!!